Cooking Tips & Hints
                 Week 109 Featured Recipe
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MEXICAN LASAGNE
(click for printable version of this recipe)
This recipe is a great way to use leftover turkey from a Thanksgiving dinner in place of the chicken breasts shown here.
TOOLS:
Cutting Board
Knife
Large Wooden Spoon
Large skillet (2)
13 X 9 Baking Dish
INGREDIENTS:
The sauce:
1 tbsp olive oil
2 cloves garlic, chopped
1 onion, peeled and chopped
1 red bell pepper, seeded and chopped
3 green chiles, chopped with seeds
tsp salt
3 tbsp finely chopped cilantro
2 cans diced tomatoes
1 tbsp curry ketchup or regular ketchup

The filling:
3 or 4 chicken breasts, chopped in bite
  size pieces (or 3 cups shredded
  turkey if using leftovers)
3 1/4 cups frozen corn, thawed (or
  appx 1 cans (15 oz) canned corn)
2 cans (15 oz) black beans, drained
  and rinsed
2 cups shredded cheese of your choice
2 cups shredded Pepper Jack cheese
6 soft flour tortillas (10")
(CLICK ANY PICTURE TO ENLARGE)
PREPARATION: 

Preheat oven to 400 deg F. For the sauce, heat the oil in a large skillet on medium heat. Add the garlic until aromatic, appx 1 minute. (Do not burn) Add the onion, bell pepper, chiles and salt. Cook gently until softened, appx 15 minutes. Add 2 tbsp of the cilantro. Pour in the tomatoes, and ketchup. Turn to simmer and cook while preparing the filling, appx 10 minutes.

For the filling, add a little oil to another skillet and saute chicken pieces until done, appx 5 minutes. Drain, reserving liquid. In a bowl, mix together the corn , beans and chicken. Clean skillet and over medium heat add about 1 tbsp oil and heat to just hot. Fry the tortillas one at a time until just crisp about 30 seconds per side. You will probably need to add a little more oil with each tortilla. Set aside. Add the reserved juice from chicken to the filling if needed to make it just a little juicy.

To assemble, place 2 tortillas in bottom of greased baking dish. Layer with half of the filling, half of the sauce and sprinkle with cheese. Repeat layers ending with 2 tortillas on top. Sprinkle with remaining cheese and cilantro. Bake in oven for appx 30 minutes and let it rest for about 10 minutes before slicing.

HINTS: This dish can be spiced up to your taste very easily by using a few jalapeno peppers, taco seasoning on the meat or Rotel tomatoes. The choice is yours. By frying the tortillas first, it gives a little crunch now and then to the casserole.
(CLICK ANY PICTURE TO ENLARGE)